Chicken korma is a rich, creamy, and mildly spiced curry that originated in the Indian subcontinent, known for its velvety texture and aromatic flavors. This homemade korma curry paste is the heart of the dish—a fragrant blend of toasted spices, nuts, and aromatics that you can whip up in minutes and use to create a restaurant-quality curry at home. Unlike store-bought versions, this paste lets you control the heat and freshness, and it comes together with simple pantry staples.
Ingredients
- 1 large onion, roughly chopped (about 1 ½ cups / 200 g)
- 4 garlic cloves, peeled
- 1-inch piece fresh ginger, peeled and sliced (about 1 tbsp / 15 g)
- ¼ cup (30 g) raw cashews or almonds
- 2 tbsp (30 ml) vegetable oil
- 2 tsp (5 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) garam masala
- ½ tsp (1 g) ground cardamom (or seeds from 4 green cardamom pods)
- ¼ tsp (0.5 g) cayenne pepper (optional, for heat)
- 1 tsp (5 g) salt
- 3 tbsp (45 ml) tomato paste
- ¼ cup (60 ml) plain yogurt or coconut milk (for blending)
- 2 tbsp (30 ml) water, if needed
Instructions
- In a dry skillet over medium heat, toast the cashews or almonds for 2–3 minutes, stirring frequently, until fragrant and lightly golden. Remove from pan and set aside to cool.
- In the same skillet, heat the vegetable oil over medium heat. Add the chopped onion and cook, stirring occasionally, for 5–7 minutes until soft and translucent but not browned.
- Add the garlic and ginger and cook for another 1–2 minutes until fragrant.
- Stir in the ground coriander, cumin, turmeric, garam masala, cardamom, cayenne (if using), and salt. Cook for 1 minute, stirring constantly to toast the spices.
- Add the tomato paste and cook for 1 minute more, stirring to combine.
- Transfer the mixture to a blender or food processor. Add the toasted nuts and the yogurt or coconut milk. Blend until smooth, adding water a tablespoon at a time if needed to achieve a thick paste consistency. You want it to be like a thick curry paste, not a thin sauce.
- Use immediately in your favorite korma recipe, or store for later use.
Tips
- Substitutions: If you don’t have cashews or almonds, use 2 tablespoons of unsweetened desiccated coconut or 1 tablespoon of poppy seeds. This will change the flavor slightly but still give a creamy texture. For a dairy-free version, use coconut milk instead of yogurt.
- Storage: This paste keeps well in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months. Freeze in ice cube trays for easy portioning.
- Common mistake: Don’t skip toasting the spices and nuts—this step brings out their essential oils and deepens the flavor. Also, be careful not to burn the onion; it should be soft and golden, not brown, to keep the korma’s signature pale color.
- Heat level: The cayenne is optional. For a truly mild korma, omit it entirely. If you like more heat, add up to 1 teaspoon of cayenne or a finely chopped green chili.
Serving Suggestions
Use this paste to make a classic chicken korma: sauté 1.5 lbs (680 g) of chicken pieces in oil until browned, then add the paste and cook for 2 minutes. Add 1 cup (240 ml) of chicken broth and ½ cup (120 ml) of heavy cream or coconut milk, and simmer until the chicken is cooked through (internal temperature of 165°F / 74°C, checked with a food thermometer). Serve over basmati rice or with naan bread, and garnish with fresh cilantro and slivered almonds.
Variations
- Vegetable Korma: Swap the chicken for mixed vegetables like potatoes, carrots, and peas. Sauté the vegetables in oil, then add the paste and a little water, and simmer until tender.
- Lamb or Beef Korma: Use the same method as chicken, but increase the simmering time to 1–1.5 hours for tougher cuts, until the meat is fork-tender.
- Nut-Free: Replace the nuts with 2 tablespoons of sunflower seeds or pumpkin seeds, or simply omit them and add an extra 2 tablespoons of yogurt or coconut milk to maintain creaminess.
- Extra Aromatic: Add a pinch of saffron threads soaked in 2 tablespoons of warm milk to the paste for a luxurious, traditional touch.
Storage and Reheating
Store the curry paste in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze in ice cube trays or small zip-top bags for up to 3 months. To use, thaw overnight in the refrigerator or microwave in 30-second bursts. The paste can be used directly from the freezer in a hot pan—just add a little extra cooking time. Once you’ve made the full curry with chicken, refrigerate leftovers within 2 hours and consume within 3–4 days. Reheat gently on the stovetop or in the microwave until piping hot (165°F / 74°C).
Frequently Asked Questions
Can I make this paste without a blender? Yes, you can use a mortar and pestle, but it will take more effort and the texture will be coarser. Alternatively, finely chop the onion, garlic, and ginger, and grind the nuts in a food processor or by crushing them in a bag with a rolling pin. The paste will be chunkier but still flavorful.
Is this paste very spicy? No, traditional korma is mild. This recipe uses only ¼ teaspoon of cayenne (optional), so it’s very gentle. The heat comes mostly from black pepper and the warmth of the spices, not chili. Adjust the cayenne to your preference.
Can I use this paste for other dishes? Absolutely! It works as a base for vegetable curries, lentil stews, or even as a marinade for grilled meats. You can also stir a spoonful into soups or rice for an instant flavor boost.
Why is my paste bitter? Bitterness usually comes from burning the spices or the onion. Make sure to cook the onion over medium heat and stir frequently. Also, toast the whole nuts carefully—they can burn quickly. If you do burn them, start over because the bitterness will ruin the paste.
Can I use this paste with pre-cooked chicken? Yes, if you have leftover cooked chicken, you can skip the browning step. Simply heat the paste in a pan with a little oil, add the cooked chicken and some liquid, and simmer until heated through. This will be quicker than using raw chicken.
What’s the difference between korma paste and curry powder? Curry powder is a dry spice blend, while korma paste is a wet paste that includes aromatics like onion, garlic, ginger, and nuts. The paste provides a more complex, fresh flavor and a creamy texture that you can’t get from a dry spice mix alone.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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